Vegan Snickerdoodles
Preparation
20 MIN
Cooking
8 MIN
Chilling
2 H
Servings
18
Freezes

Vegan Snickerdoodles

Ingredients

    Cookies

  • 3/4 cup (115 g) unbleached all-purpose flour
  • 1 tbsp ground cinnamon
  • 1/2 tsp baking soda
  • 1 pinch salt
  • 1/3 cup (70 g) brown sugar
  • 1/3 cup (75 ml) date purée
  • 1/4 cup (60 ml) vegetable oil
  • 2 tbsp (30 ml) non-dairy beverage, apple juice or water

    Coating

  • 2 tbsp sugar
  • 1 1/2 tsp ground cinnamon

Preparation

Cookies

  1. In a bowl, combine the flour, cinnamon, baking soda and salt.
  2. In another bowl, whisk together the brown sugar, date purée, oil and non-dairy beverage. Add the dry ingredients and mix until smooth. Cover and refrigerate for 1 hour. The dough will be firmer but still soft to the touch.

Coating

  1. With the rack in the middle position, preheat the oven to 350°F (180°C). Line a baking sheet with a silicone mat or parchment paper.
  2. In a bowl, combine the sugar and cinnamon.
  3. With a 1-tbsp (15 ml) ice cream scoop, shape the dough into balls. Smooth out the balls of dough by rolling them with lightly oiled hands. Coat one ball at a time in the sugar mixture. Arrange on the baking sheet, evenly spacing them out.
  4. Bake for 8 minutes or until the cookies start to harden around the edges but are still soft at the centre. Let cool on the baking sheet. The snickerdoodles will keep for 1 week in an airtight container at room temperature.